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| CHILLED FRESH HERB PICKLED SHRIMP |
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| Ingredients |
2 lbs 16/20 Peeled Shrimp, tail on
1/2 c Dijon Mustard
1/2 c Champagne Vinegar
1 c Extra Virgin Olive Oil
1 c Canola Oil
1/2 c Fresh Parsley, chopped
1/2 c Fresh Dill, chopped
2 T Fresh Basil, chopped
2 T Fresh Thyme Leaves
1 Clove Garlic, peeled and chopped
1 Small Red Onion, thinly sliced
2 t Kosher Salt
1 t Fresh Ground Pepper |
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| Method |
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In a 8 quart stock pot bring 6 quarts of water to a rolling
boil.
Add 1/2 cup kosher salt.
Add 2 pounds of shrimp, stir to insure even cooking.
Cook approximately 4 1/2 minutes or until shrimp begin
to curl.
Strain shrimp into colander and put into ice bath. |
| Ingredients for the Shrimp |
1/2 c Kosher Salt
Ice Water Bath |
| For the Vinaigrette |
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In large non-reactive mixing bowl add champagne
vinegar,Dijon mustard, onions and garlic.
Cover and let stand 15 minutes.
Add 2 teaspoons salt and black pepper.
Whisk both oils slowly into mixture.
Fold in all of the fresh herbs.
Strain shrimp from ice bath.
Toss shrimp in vinaigrette mixture and let stand covered
in refrigerator at least 4 hours. |
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